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1
Splash olive oil in a dutch oven or large casserole dish with snugly fitting lid, place in the oven and heat oven to 375 degrees
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2
Prepare all ingredients (coarsley chop, quarter, etc.)
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3
Over medium heat, in a pan with olive oil and a bit of salt, saute onions and garlic until onions are clear.
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4
Add in carrots, cauliflower, and broccoli.
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5
Saute for a minute or so.
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6
Add in tomatoes and tomatillos.
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7
Saute for a minute or so.
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8
Add in potatoes.
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9
Saute about 5 minutes, stirring frequently.
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10
Take dutch oven out of oven, and transfer veggies into it and top with salt and pepper (if desired) and a pinch of mixed, coarsely chopped herbs.
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11
Lid and replace in oven.
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12
Go on to the next step, but remove from oven when potatoes are done - check with fork.
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13
If using meat, add a bit more olive oil to the skillet and heat to medium.
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14
Pat each piece of meat dry before continuing.
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15
For each piece of thinly sliced meat that fits in the pan comfortably, sprinkle a pinch of fresh herbs, then place the slice directly over it.
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16
Sprinkle herbs on the top of the meat before turning.
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17
Cook only until done, take care to not overcook.
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18
Serve on a plate or in a shallow bowl, garnished with fresh herbs or a nasturtium.
